Spicy Peppercorn Rub

Our simple salt-free blend works well for steak, pork, chicken, or lamb. We like to pat about 2 tablespoons on a 1 1/2-pound to 2-pound steak — you can use more or less, depending on the meat's thickness. If you like, sprinkle steak with 1/2 teaspoon salt first.

Total Time: 0:10

Level:
Moderate

Yield:
about 1/2 cup

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Ingredients

3 tbsp. coriander seeds

3 tbsp. cumin seeds

3 tbsp. fennel seeds

1 tbsp. whole black peppercorns

Directions

Place all ingredients in self-sealing plastic bag. Place kitchen towel over bag and, with meat mallet or rolling pin, coarsely crush spices. Rub desired amount all over steak(s) before grilling. If not using right away, store rub in tightly sealed container in cool, dry place up to 2 months.